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Food This Small Thing Makes My Scrambled Eggs a Billion Times Better

20:35  02 february  2018
20:35  02 february  2018 Source:   msn.com

This Is How All Your Favorite Chefs Make Scrambled Eggs

  This Is How All Your Favorite Chefs Make Scrambled Eggs One of the most basic recipes everyone learns is scrambled eggs, but the truth is perfectly scrambled eggs are a lot trickier than they seem. Simple yet effective is the name of the game in Alton Brown's scrambled egg recipe. Adding whole milk isn't his only tip, though. "Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food," his recipe description reads.

Scrambled eggs are a simple dish by nature. Yet there are many different methods to serve them up, from runny to over easy to well done, and Between that and working in restaurants, I've probably made scrambled eggs about a billion times . The eggs looked like a cheap scramble from a

When the eggs start to solidify in the pan, they fold, rather than form curds, and make me feel a little bit fancy. The texture is akin to what I get in a diner Could I fluff the eggs with a whisk and some will? Yes, but you read the part about exhaustion, right? I just sometimes need something nice that’s not so

a plate of food© Provided by TIME Inc.

I'm tired. You probably are, too. There are both general and specific reasons underpinning this, but today for me, it's due at least in part due to the pressure of writing stories that must "restore your faith in humanity" or be "utterly life-changing." I don't have that depth of emotional capacity to spare at the moment, but I can tell you about the simple, little thing I do to make my scrambled eggs markedly, unfailingly better.

I buzz the eggs in a food processor before I put them in olive oil to cook. Really, it's that easy. A blender would do the trick, too, but it's up on a high shelf and I'd have to stand on a chair or ask my husband to reach up and get it for me, and that's just too much bother. I have a mini food processor right there on the counter and I crack a couple of eggs into it, pulse them until they're frothy, and pour them into the warm, oiled pan. Growing up, I was taught to add milk and, inexplicably, vinegar to the eggs, but nah. Just the eggs and air.

The Surprising Ingredient You Probably Don’t Add to Your Eggs (But Totally Should!)

  The Surprising Ingredient You Probably Don’t Add to Your Eggs (But Totally Should!) Scrambled eggs are a simple dish by nature. Yet there are many different methods to serve them up, from runny to over easy to well done, and that’s not even counting the endless number of toppings you can add. Aside from these tricks for making the perfect eggs, however, there’s an easy way to upgrade your a.m. scramble. The secret? Try tossing a bit of soy sauce into your eggs for a more savory bite.Nothing is wrong with your usual dash of kosher salt, of course. But unlike salt, which tends to get clumpy, just one tablespoon of soy sauce spreads the flavor evenly through your batch of scrambled eggs.

One simple trick makes homemade scrambled eggs seem like they're from your favorite diner. I don't have that depth of emotional capacity to spare at the moment, but I can tell you about the simple, little thing I do to make my scrambled eggs markedly, unfailingly better .

One simple trick makes homemade scrambled eggs seem like they're from your favorite diner. I don't have that depth of emotional capacity to spare at the moment, but I can tell you about the simple, little thing I do to make my scrambled eggs markedly, unfailingly better .

What happens is that one bazillion little bubbles are fluffed into the mix, making everything lovely and light. When the eggs start to solidify in the pan, they fold, rather than form curds, and make me feel a little bit fancy. The texture is akin to what I get in a diner, which I love because those are eggs made for me rather than by me. It's a subtle thing, but it matters in the morning.

But not every morning! Heaven knows I don't have it in me to wash out the food processor every single day, and I definitely don't run the dishwasher every day (there are only two humans in my home and we don't generate a warrantable amount of dishes), so I rinse all the parts, chuck them in there, and a few days later they're clean and I muck them up again.

Could I fluff the eggs with a whisk and some will? Yes, but you read the part about exhaustion, right? I just sometimes need something nice that's not so very difficult. An immersion blender would work, too, but I don't know where the heck that's hiding right now.

So these eggs. I pour the froth into warm olive oil, wait for the edges to firm up a little, sprinkle on some salt and herbs, then just sort of push them around a little. If I waited for the bottom to firm, too, I could fold it and call it an omelet, but I just can't deal with that sort of pressure so early in the day. I need a small victory. A scramble it is, and while it's not life-changing, it is an easily-achievable source of pleasure where there was only maintenance before, and that's good enough for me.

Joanna Gaines' Tip for the Best Eggs Ever .
Southerners also know that the ultimate secret to delicious eggs starts is in your backyard.Southerners know all the tricks in the book for the best deviled eggs. And how to whip up a batch of the fluffiest scrambled eggs you've ever had. And...

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